It looks very professional, but maybe put up some ” best of ” your videos on here, i’d be curious to see what your favorites are, also maybe a space for some of your best friends youtube sites on here as sort of a get to know, like justin case and jnull0, some of the ppl. that have impressed and helped you along the way, just some suggestions, Craig

Just wanted to give you a heads up, look into picking up depression era cookbooks. They are filled with GREAT recipes that have reduced or improvised ingredients. I have my grandmother’s and a few other’s I have picked up at yard sales and used book stores.I have found it very use full in my prepping of food and cooking. Any who, happy prepping, Flea

I like it !
The only issue I have (and it might just be me and my poor eye-sight) is that it took me awhile to find the menu bar–the white lettering on the gray bar kind of blended in with the background. Perhaps a thin black border around the bar would help it stand out more? Either that or fade the background a little more? ~modoc

I am really enjoying watching your interviews with other Tucsonans and seeing what and how they are approaching preparedness. Only suggestions I would have , because it interests me are: Date the interview and if they are on you tube, provide the link to their channel.. Thanks so much for taking this on!

Thank you, they are on on yt and links should be in the about section when you go to my yt channel and view them. There are several more to come and I have been given some better equipment, so I hope to improve the watching experience. Thanks again for watching

Hey Low Buck, I stumbled on your site by looking for some 101 on using my new pressure canner. I have been scared to try it but watching you do it, well I think I might have to can some pinto beans w/onions & garlic! I couldn’t understand the names you were saying of those who gave you recipes for the beans and jerky. Can you post some of these people on your site w/their permission of course. Always looking for Easy and good recipes. Thanks and keep up the preppin’!